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Cassata cake is like a cannoli but more gooey. You need 2 – 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe. Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans. Sift the flour, baking powder, and salt together.
Directions. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling. Invert the springform pan on a wide platter.
A cassata cake isn’t cake-y in texture. Think of a cassata cake as a cannoli not in a shell, but surrounded with a sponge cake. It’s similar to the cake that’s around my jelly roll recipe – except the recipe isn’t exactly the same. I just mention it so you can get an idea of what the cake part is like.
Regardless of the origin of the name or its inventor, cassata is a celebratory cake associated with Easter, and bakeries in Italian neighborhoods around the world all have a different take on it. Our cassata has the ricotta filling of the classic Italian cake but also honors the American taste for fresh fruit on sweet cakes.
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